1. In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour. 2. Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes. 3. Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes. 4. Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
